Gourmet · 世界味觉图谱

步骤进度0%

Place lamb in slow cooker or on work surface. Sprinkle with salt, pepper, thyme or rosemary and garlic. Drizzle over oil, then rub on both sides.

Pour beef stock into slow cooker, add sprig of rosemary (if using).

SLOW COOK on low for 10 hours, or pressure cook on high for 1 hour 40 minutes. (See oven version here)

The lamb should be tender enough to pull off with tongs, but still holding together (just!). Carefully remove lamb from slow cooker and transfer to tray.

Drizzle lightly with oil (any). Bake at 200C/390F for 20 minutes or until browned. Remove and rest for 10 minutes before serving with gravy.

Strain liquid in slow cooker into a bowl - you will have more than the 2 cups of broth you added, I usually have over 3 cups. Measure out 2 cups of liquid, reserve remaining liquid just in case.

Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute.

Add a bit of liquid, mixing as you go so it dissolves. Then add remaining liquid. Whisk if there are lumps.

Increase to medium high heat and cook, stirring regularly, until thickened to your taste. Use remaining liquid to thin if required.

做完了？

返回菜品页看它的身份语法，或把做法与另一道菜比较。Phase 2 会在这里接入烹饪记录、计时器与替代建议。

← 返回烤羊腿去比较

来源： https://www.recipetineats.com/slow-cooker-roast-lamb-leg/ · 许可状态：unknown · 提取时间：rec_a078e9455b91

Slow Cooker Roast Lamb Leg with Gravy

做完了？